Jello like these winners are destined for a comeback!!

We’re not declaring the jello of our youth to be something crave-worthy, BUT there are new ways to make it.
Ways that celebrate the flavor of real, beautifying fruit.

Dessert

Fresh Fruit Jello

image
Jello like these winners are destined for a comeback.

Love for its wonderful lack-of-oven-ness, and we’re grateful the way it can look and taste incredibly fancy with little effort.

We’re not declaring the jello of our youth to be something crave-worthy, but there are new ways to make it. Ways that celebrate the flavor of real beautifying fruit.

Ways that celebrate the juicy flavors of real beautifying fruit.

This is the jello nostalgic Jell-o lovers will fall back in love with. And we think this might change minds about the well-known dessert.

The beauty of this recipe is not just it’s simplicity, but the intense fresh fruit flavor.

image

Dessert

Fresh Fruit Jello

WHAT (8-10 small servings or 1 large sliceable dessert)
  • 3/4 cup cool water
  • 3 1/2 tablespoons powdered gelatin (4 envelopes)
  • 3 pounds of your fav fresh fruits* - peeled and roughly chopped as necessary
  • 1 cup granulated sugar
  • Pinch salt
HOW

1. In a wide, shallow bowl; place the water, and evenly sprinkle the powdered gelatin over it. Let bloom (5 minutes)
2. In a large pot; combine the fruit, sugar, and salt.
3. Heat the mixture over medium low heat, stirring occasionally, until the fruit breaks down and releases its juices (5-10 minutes)
4. Strain the juice through a fine mesh strainer.
5. Measure the juice – you should have about 4 cups of liquid
6. If possible, take the temperature of the liquid and ensure it’s not above 212°F.
7. Melt the gelatin in the microwave or over a double boiler.
8. Stir the melted gelatin into the liquid, and pour the liquid into your mold(s).
9. Transfer to the refrigerator and let your jello set until fully chilled and firm (at least 1 hour)
Enjoy!

NOTE

* Fruit combinations; We love Strawberry-Lime, Mango, Raspberry-Peach, Blackberry-Lemon and Pineapple-Kiwi.

Generally speaking, 1 tablespoon of powdered gelatin is the equivalent to 3 sheets of gelatin. However, it should be noted that different types of gelatin, be it porcine (pig) and bovine (cow), have different bloom strengths, which can result in differences in the “set” of your final dessert.

Unmolding your jello. If you're using small molds, you can run a small knife around the outer edge and invert the mold to release the jello. If using a disposable mold, you can snip the mold with scissors and peel it away, leaving less of a chance of marring the exterior of the dessert.
For larger molds, dip the mold into warm water for about 10 seconds, then use a paring knife to release one edge of the Jello from the mold. Just don’t be overzealous, you don’t want to melt your carefully molded Jello!

0 shares

COMMENTS

Leave a Reply

Your email address will not be published. Required fields are marked *